RICH’N CREAMY ALMOND
MILK by Serene Alison in Rejuvenate your
¾ to 1 cup raw almonds
3 cups purified water
1 scant TBS raw honey or pure maple syrup
½ tsp pure vanilla extract
Blend until perfectly creamy and frothy. Strain either
through nut mylk bag or produce bag.
Milk the pulp to get out all yummy mylk. (can use almond pulp for not
peanut butter cookies) You can easily make more and store in a fridge for the
week. The water and nut stuff will
separate as it sits, but just give it a good shake and serve.